The cooking was fun though. This was my second time cooking staff meal at Manresa. The first time was Panang chicken, using 20 pounds of chicken thigh and massive amount of homemade Panang paste. This time we decided to do a green curry. I made Gang Kiew-wan Nuea, green curry with beef.

I didn't have time to do the curry paste in advance, so the entire
thing had to be done that afternoon. It was like my very own Iron
Chef, except the only thing I was competing against was the clock.
Frankly, my track record doesn't look so good when it comes to making
dinner under pressure. My friends all know when I tell them to come to
dinner at 7, there's a good chance they might not get to eat until 9.

Luckily, this time was different, not the least because I cheated and had some help. Chef
himself saw the pile of chilli remaining to be de-seeded in front of
me, let out a big sigh, grabbed his pairing knife and set to work at
warp speed. Got it done in no time. Sweet.

I couldn't find any apple eggplant, so I just made the curry with meat
and float some lemon basil at the end to add another layer of
complexity. To balance the meal, I quickly stir-fried three massive
bunches of Pak-boong, Chinese Morning Glory. It was super easy: chop
up a bunch of Pak-boong, smash a few garlic and a couple red birdeye
chillies, heat up the pan until nearly smoking, add oil, garlic,
chilli, Pak-boong, a little bit of Chinese fermented black bean, fish
sauce, a few quick stirs and there you have it.

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» Family Meal - Update from Potential Gold
Today was the first day of the Fall menu at Chapter 8. We added some nice things to the menu, mostly apps and sides, as those are what change most with this Steakhouse menu. On my grill, we did add some game to the mix. I know (hope) that I will get a ... [Read More]

The cooking was fun though. This was my second time cooking staff meal at Manresa. The first time was Panang chicken, using 20 pounds of chicken thigh and massive amount of homemade Panang paste. This time we decided to do a green curry. I made Gang Kiew-wan Nuea, green curry with beef.